Who doesn’t love pasta? We Indonesian love it too!
There are quite a lot of pasta types and sauces that are available at our local supermarket. But the sauces variety is limited. I only know three types: bolognese, hot tuna, and barbecue. Hot tuna and barbecue taste weird, and bolognese one needs more onion and mince meat to make it decent. But hey! We definitely can skip the ready-to-use sauce and make our own creation.
This particular pasta dish was inspired by arrabiata angel hair spaghetti that I ate long time a go when I was living briefly in Germany. I ate at this cute Italian restaurant where we can see our pasta dish being made by the cook. The cook asked me: “how much garlic and chili would you like?”
And I answered “A lot! As much as humanly possible”.
He said, “Three chili?”.
“More like five.”
The look on his face is priceless, “Just don’t die,” he said.
And it turned out to be the best pasta dish I ever eat. To be honest, I didn’t have many experience regarding authentic pasta, so my standard probably pretty low. Hehe…
I tried to remember the recipe. From what I recall, the restaurant use: garlic, chili, tomato sauce, fresh basil, parmesan, and freshly made pasta. I am having difficulty to recreate the dish in Indonesia because, no fresh basil, and parmesan is so expensive.
So I tweak the recipe and resulted in this awesome, super easy dish!
I use tuna as the protein of the day, but it can be switched to chicken with the same method. No problem. Or, just skip it to make this dish vegetarian dish. I swear, this recipe is so quick. I actually submit it for recipe competition for pasta recipe that can be made under 30 minutes (finger crossed, I hope I win!).
To make it under 30 minutes, we actually need to have two stoves. In a big pot, I brought 2 liters of water to boil. While waiting, I finely chopped garlic, bird eye chili, tomato, and flat-leaved parsley. And the, I diced the tuna.
When all preparation was done, the water had boiled. So I added a teaspoon of salt and added the spaghetti. I let it cook for 3 minutes, I gave the spaghetti a head start. And then, while the spaghetti still cooking, I heat up some cooking oil in the other stove. I added tuna, let it cook for a minute, then add garlic, chili, and tomato. Keep cooking until five minutes later, the pasta was cooked.
I drained the pasta, but not too dry. I let around half a cup of pasta water and added the pasta into my spicy tuna. I added tomato sauce, and parsley and stirred well. A minute later, it’s done. Top it with some cheese on the plate before serving.
And it took only three minutes for me to eat it.
Below is the recipe. Happy cooking!
- 225 gr spaghetti (1 package)
- 200 gr tuna, diced
- 4 cloves garlic
- 10 pcs bird eye chili
- 1 medium tomato, remove seed
- 1 stalk flat-leaved parsley
- 4 tbsp ketchup
- 4 tbsp cooking oil
- 1 tsp salt for cooking pasta
- 1/2 tsp salt for taste
- 1 tsp sugar
- 100 gr cheddar cheese
- Cook pasta as instructed in the packaging. Do not throw away all the water after cooking the pasta. Keep 1/2 cup of pasta water.
- Finely chopped garlic, chili, tomato, and parsley.
- Heat up oil, add tuna.
- Add garlic, chili, and tomato. Let it cook until tuna completely cooked.
- Season it with salt and sugar.
- Add cooked pasta and pasta water.
- Add tomato sauce and parsley, stir until mixed well.
- Served hot with some cheese.